Veggie Enchilada Casserole

I love vegetable enchiladas, especially when they’re smothered in enchilada sauce! This casserole has a lot of the same elements. I used spinach in this version, but you could also add broccoli, mushrooms, zucchini or other veggies you like. I like the fact that this casserole is similar to a lasagna and can be cut in squares. You can sprinkle some shredded non-dairy cheese on top if desired, but this casserole is great even without it. It’s extra delicious with a dollop of guac on top!

HCV_VeggieEnchiladaCasserole - 18 corn tortillas, cut in halves
1 can black beans (or any other type)
1 cup corn (fresh, frozen or canned)
2 cups fresh spinach, chopped

Enchilada sauce:
1 cup veggie broth
1 small can tomato paste
2 tsp chili powder
1/2 tsp cumin
Salt, garlic powder, onion powder, oregano
Cayenne pepper or hot sauce (optional)

1/4 cup Daiya non-dairy cheese, shredded
(optional for top)HCV_VeggieEnchiladaCasserole - 1 (5)

Make enchilada sauce by combining all sauce ingredients in saucepan and simmer a few minutes.
Drain black beans and place in saucepan. Add 1/2 cup broth/water, plus seasonings (salt, garlic powder, onion powder) and bring to boil. Mash beans with potato masher.

Preheat oven to 350 degrees
Now you can start assembling casserole.
Spread 1/4 sauce in an 8×8 baking pan.
Place 5 corn tortillas halves to cover bottom.
Spread half of black beans on tortillas.HCV_VeggieEnchiladaCasserole - 1 (2)
Spread half of corn on beans.
Spread half of spinach (or other veggies)
Spread 1/4 sauce on top of veggies
Place 5 more corn tortillas halves on top
Repeat fillings the same as first layer.
Spread remaining 6 corn tortilla halves on top.
Spread remaining sauce over tortillas.
(Optionally, sprinkle shredded Daiya cheese on top)


Bake 30 min HCV_VeggieEnchiladaCasserole - 1 (3)covered, 10 min uncovered
Let stand for 5 min before cutting

For guacamole:
Mash avocado with lime juice, salt and cilantro


Serve with guacamole and/or vegan sour cream!

HCV_VeggieEnchiladaCasserole - 1 (4)

Not’cho Ordinary Nachos

Nachos are one of my favorite things in the world to eat! They usually don’t have the reputation for being healthy though (especially when ordering out!), and they typically include things like taco meat/chili, cheese and sour cream. Luckily it doesn’t have to be this way! My plant-based version is much healthier and superyummy!
(Note: These ingredients also work for a veggie taco night! Just substitute taco shells.)HCV - 1 (6)

Tortilla chips (healthy/organic brand)
1 can chili beans in sauce
1 small can sliced black olives
1 small can green chilis
Salsa (healthy/organic brand)
Optional: Daiya dairy-free cheese

Lettuce, chopped/shredded
Tomato, diced small
Green onions, chopped small

Make guacamole by mashing avocados with fresh lime juice, salt and cilantro.

Preheat oven to 350 degrees
Spread tortilla chips on baking sheet
Mash chili beans w/sauce (I use a potato masher) and stir in taco seasonings (or any seasonings or hot sauce you like)
Spoon bean mixture over tortilla chips
Sprinkle with a little shredded dairy-free cheese if you’d like
Bake 10-12 min

HCV - 1 (5)
Now everyone can add their own toppings… lettuce, tomato, green onions, black olives, green chilis, salsa, guacamole and fresh lime.


HCV - 1 (3)